In this video, I show how I make homemade kimchi step by step using cabbage, garlic, ginger, celery, apples, salt, and other vegetables. I cut and prepare the ingredients, pound them until the natural juices rise, and make sure everything stays below the brine for a proper fermentation process.
I also explain why keeping the vegetables submerged is so important, how I use weight to hold everything under the liquid, and how I pack the finished kimchi into jars for winter storage. This is a simple old-fashioned way to make fermented vegetables at home without wasting the natural juices.
If you are interested in homemade kimchi, food preservation, fermentation, gut-friendly foods, and old-style kitchen wisdom, this video will give you a practical look at the process from start to finish.
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